3 egg whites (extra large) at room temperature
¼ cup Chelsea Caster Sugar
1¼ cups Chelsea Berry Flavoured Icing Sugar, sifted
1 cup ground almonds

Raspberry Filling:
85g softened butter
175g Chelsea Berry Flavoured Icing Sugar

Preheat oven to 150°C conventional (130°C fan forced). Line 2 trays with baking paper.
Beat egg whites in small bowl with electric mixer until soft peaks form. Add Chelsea Caster Sugar, a tablespoon at a time, whisking until mixture is thick and glossy (2-3 minutes). Sift Chelsea Berry Flavoured Icing and almonds 3 times through coarse sieve. In 2 batches, fold in icing sugar/almond mixture into egg white base. Fill piping bag fitted with 2cm plain tube.
Pipe 4cm rounds allowing space around each macaron. Tap trays on bench so macarons spread slightly. Stand for 30 minutes on bench to form a crust. Bake macarons for 20 minutes. Cool on trays.
When cool, pipe a round of filling onto half the macarons and sandwich together.  Makes 16 filled macarons.

These macaroons will keep in an airtight container in the fridge for only 3-4 days so make sure if you’re giving them for a gift you prepare them the day before gifting.